Lasagna, cooked with minced meat, came to us from the very Italian cuisine. Nowadays, this dish has become very popular in Russia, as well as. It is actually impossible not to fall in love with her! And this love begins from the very first piece! She is going to be like a constructor. Layers of lasagna leaves alternate (in composition and taste, like any other pasta) with sauce and juicy minced meat, mainly with Bechamel. There are many types of it. Well, today I want to cook, of course, one of the most popular types.

At the very first and honestly to say, a deceptive glance, this dish may seem complicated and time-consuming, I thought the same about. But in fact, this is not at all the case. Because it is easy to prepare, but it will take a little more time for its preparation (well, what can you do) than we would like. But I assure you, the time spent on it is worth it!

If you haven't tried this dish yet, then it's time to familiarize yourself with making lasagna with minced meat at home! So, the first step is to go to the supermarket and buy lasagna leaves. If for some reason this made it difficult for you, then you can cook them yourself at home.

Classic lasagna

If you love Italian cuisine, then you should know how to properly prepare such a dish. This recipe is in principle simple and is considered one of the most famous hearty meat dishes in the world.

Ingredients:

Bolognese sauce:

• Pork - 700 gr
• onion - 1 piece
• tomatoes - 4 pieces
• garlic - 3 cloves
• olive oil - 2 tablespoons
• basil, oregano - to taste
• black pepper - a pinch
• salt to taste.

For the Bechamel sauce:

• Flour - 50 gr
• butter - 50 gr
• milk - 3 glasses
• nutmeg - 1/3
• salt.

For sheets:

• Chicken eggs - 4 pcs
• flour 4 tbsp. spoons
• mozzarella - 300 gr
• parmesan - 100 gr
• salt.

Cooking method:

Peel and cut the onion into half rings, lightly fry it in olive oil.

We install the meat grinder and make minced meat from the meat.

Transfer to a skillet with onions and cook over medium heat.

In order for the minced meat to brown evenly and not burn it, it is necessary to constantly stir it with a spatula and break all large lumps.

We make small cuts on the tomatoes as in the photo and pour boiling water for five minutes.

After that, remove the peel from them and grind them in a blender.

Pour basil, black pepper and salt into the cooking meat to taste and pour in chopped tomatoes. We continue to simmer for 15 minutes.

For the sauce:

Melt the butter on the stove in a cup, add flour into it and beat thoroughly with a whisk. And then, lightly fry.

Pour in milk in small portions and mix vigorously, add nutmeg, salt.

The mixture should be similar in consistency to pancake dough.

Sift flour into a bowl and beat in an egg. Knead the dough, you should get a crumb, which we pour on a clean table and still stir with our hands.

It turns out a rather elastic dough, which must be wrapped in foil and left for 30 minutes.

Now we need to cut it into strips, approximately into equal parts.

We rub the cheese on a fine grater and begin to collect the lasagne.

To do this, we need to take a suitable form with a high side, which we coat with béchamel sauce.

And we spread the leaves overlapping.

Lay the minced meat bolognese sauce evenly on top.

We grease the bechamel again thoroughly.

And sprinkle the whole mass with grated cheese.

Lay out the layers in the same order as we did the first time.

We wrap the form with foil (try to be careful not to touch the cheese) and send it to the oven preheated to 180 degrees for 40 minutes. Then we remove it and bake for another 10-15 minutes until tender.

Remove the dish from the oven and leave to cool slightly.

The lasagna with minced meat according to the classic recipe is ready, cut into portions and serve.

How to make Bechamel sauce for lasagna

Ingredients:

• Butter - 50 gr
• flour - 3 tablespoons
• milk - 400 gr
• nutmeg - 1/2 teaspoon
• ground white pepper - a pinch
• bay leaf - 2 pcs
• salt to taste.

Cooking method:

To begin with, fry the sifted flour over medium heat until light golden brown in a dry frying pan.

Put a little melted butter there and keep stirring with a spatula on the fire for two minutes.

Then add spices: nutmeg, pepper and salt to taste. We will languish a little more.

At the very end of cooking, add lavrushka, close the pan with a lid, turn off the stove and let it brew for 10-15 minutes until cooked.

It remains only to remove the bay leaf from the Bechamel sauce.

And whoever likes it, cook for health.

Delicious lasagna with chicken and mushrooms

Are you interested in this dish? In this case, this recipe will definitely come in handy. It turns out that it is quite versatile and is suitable for both an ordinary family dinner and a festive one.

Ingredients:

• Chicken fillet - 500 gr
• champignons - 300 gr
• hard cheese - 180 gr
• cream 10% - 100 ml
• sunflower oil - for frying
• Bechamel sauce
• lasagna pasta
• rosemary and coriander to taste.

Cooking method:

Wash chicken fillet, boil for 5 minutes, then cool it and cut into small cubes.

Add the chopped chicken fillet to this and pour in the cream.

Stir and simmer for five minutes, add seasonings, salt and pepper to taste.

Now we take a suitable deep baking sheet, grease it with vegetable oil and pour Bechamel sauce on the bottom with an even thin layer, and lay the lasagna sheets on top.

Apply the sauce again and spread the filling of fried meat and mushrooms on it.

Sprinkle with cheese grated on a coarse grater on top.

Cover with lasagna. It is in the same sequence that we repeat the next, upper layers. And we complete the formation of the dish by laying out sheets on which we apply Bechamel and sprinkle with cheese.

We place the filled baking sheet in an oven preheated to 180 degrees for 35-40 minutes until cooked.

Our dish is ready, let it cool slightly and serve.

Recipe for lavash lasagna with minced meat

Lovers of such a hearty and tasty dish will come in handy with this simple recipe, which is prepared simply and quickly, and in terms of its taste is almost not inferior to the classic one.

Ingredients:

• Lavash - 3 sheets
• minced meat - 500 gr
• mashed tomatoes - 500 ml
• garlic - 1 clove
• parmesan - 150
• mozzarella - 250 gr
• olive oil - for cooking
• butter - 30 gr
• chili pepper - a pinch
• salt, pepper - to taste.

Cooking method:

Bring the minced meat over medium heat in a frying pan until golden brown, salt and pepper.

We rub the cheese: parmesan on a fine grater, and mozzarella on a coarse one.

Finely chop the garlic and fry it in olive oil, sprinkle with chili.

And pour the grated tomatoes there. Salt, pepper and simmer to taste over low heat for 12-15 minutes until the whole mass thickens.

Lavash must be cut into four even parts, each of them to be equal to the bottom of the baking sheet.

Lubricate the form with butter and put one sheet of pita bread in it and coat it with tomato sauce.

Distribute half of the minced meat evenly on top and sprinkle with Parmesan. We put the next layer and do the same, only this time the mozzarella cheese.

In this sequence, we do it again, and on the fourth we spread the pita bread on it with tomato sauce and sprinkle with the remaining cheese.

We put the baking sheet in a preheated oven to 180 degrees for 30-35 minutes.

The dish is ready, eat to your health.

Lasagne bolognese with béchamel sauce (video)

Bon Appetit!!!

Delicious and satisfying lasagna is a treat from Italy, which is prepared with a variety of fillings. The classic recipe for cooking is lasagna with minced meat, but there are possible variations of the dish. Chopped beef, pork, fish, poultry, vegetables are added to the pasta sheets, spices and cooking techniques are changed.

What is lasagna

The traditional Italian lasagna dish is a multi-layer construction with durum wheat pastry sheets, fillings and sauces. All components are laid out in layers in a certain sequence and sent to the oven. The result is a delicious, hearty and beautiful dish, as in the photo.

Minced lasagna recipe

To prepare lasagna, you will need a special paste in the form of rectangles or squares of the same name. It is not necessary to prepare homemade dough yourself; you can buy ready-made sheets in supermarkets. Any recipe for lasagna with minced meat at home will require the preparation of Béchamel (creamy) and Bolognese (meat) sauces.

When making lasagna from shop sheets, refer to the manufacturer's instructions. In some cases, the pasta needs to be boiled beforehand. Then they need to be dried on a napkin and only after that they should be formed into a dish.

With beef

• Cooking time: 2 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 136 kcal per 100 grams.
• Cuisine: Italian.

The classic Italian recipe is lasagna with minced beef or veal. The recipe lists fresh tomatoes, but if there are no tomatoes, use tomato paste or sauce instead. To add an Italian flavor to the dish, sprinkle the layers with Parmesan cheese, it goes perfectly with the pasta. You can add mushrooms, such as champignons. Fry them in a pan with the minced meat.

Ingredients:

• ground beef - 750 grams;
• carrots - 1 piece;
• tomatoes - 400 g;
• onions - 2 heads;
• cloves of garlic - 4 pieces;
• dry red wine - 200 ml;
• celery greens - 1 bunch;
• milk - 1 l;
• flour - 100 g;
• nutmeg - 1/3 tsp;
• salt, bay leaf, ground pepper - to taste;
• butter - 100 g;
• lasagna sheets - 250 g;
• vegetable oil - for frying;
• hard cheese - 350 g.

Cooking method:

1. To prepare meat sauce, chop the onion and garlic, grate the carrots on a coarse grater.
2. Remove the skin from the tomatoes, scald them with boiling water, finely chop them, chop the celery.
3. Fry onions, garlic, add carrots to the pan and simmer for five minutes.
4. Add celery and minced meat, fry until light brown without pink blotches.
5. Pour in wine, add tomatoes, salt, pepper. Simmer for about 40 minutes.
6. For béchamel sauce, bring milk to a boil, put nutmeg powder, bay leaf in it, cover and let it brew for 8-10 minutes.
7. Then the butter is melted in a cauldron, flour is gradually added and fried until it has a nutty flavor.
8. In a cauldron with flour and butter, pour a small stream of milk flavored with spices, stirring thoroughly with a whisk. Simmer the sauce a little so that it acquires the consistency of sour cream.
9. Grease a mold of suitable size, line the bottom with lasagna sheets.
10. Top with half the meat sauce, a third of the béchamel sauce and sprinkle generously with grated cheese.
11. Then again lasagna, meat bolognese, béchamel, cheese.
12. The last layer is sheets, milk sauce.
13. You need to bake the lasagne in the oven at 180 degrees for about 40 minutes. Then sprinkle with cheese and bake again for 15 minutes.
14. After the end of baking, do not rush to remove the treat from the baking sheet. Let it cool down a bit so it doesn't lose shape and looks nice when served.

With pork

• Cooking time: 80 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 168 kcal per 100 grams.
• Purpose: for lunch, for dinner
• Cuisine: Italian.

You can make minced lasagna pasta yourself at home. For the dough, you need 400 grams of flour, 2 eggs, 1 tablespoon of vegetable oil and salt. The classic dough is kneaded from these ingredients. The elastic mass is rolled thinly and cut with a knife into layers of the desired size. It will take some time to knead, but homemade dough tastes better than store-bought dough.

Ingredients:

• minced pork - 500 g;
• hard cheese - 300 g;
• lasagna sheets - 8 pieces;
• tomatoes - 3 pieces;
• milk - 2 glasses;
• garlic - 2 cloves;
• butter - 3 tbsp. l .;
• flour - 2 tbsp. l .;
• vegetable oil - for frying;
• ground red pepper, basil, salt - to taste.

Cooking method:

1. Fry the minced meat in a pan for 5 minutes, add the mashed tomatoes, previously peeled from the skin, to the meat.
2. Then add spices, stew for 5 minutes under the lid, sprinkle with basil and chopped garlic.
3. Prepare the traditional béchamel sauce. Fry the flour in butter, pour milk into the flour mass. Stir to avoid clumping. After thickening, add salt, pepper, if desired, nutmeg. Then mix 2/3 of the sauce with the fried minced meat.
4. Layer 2 sheets of pasta, creamy and meat sauce mixture. Repeat layers 3 times. The last leaves are poured with béchamel sauce.
5. Lasagne with meat is baked at 180 degrees for 40 minutes. Sprinkle with grated cheese and bake for another 15 minutes.

With Chiken

• Cooking time: 2 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 154 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.

One of the classic variations of lasagna is with minced chicken. It turns out to be less high-calorie and fatty, especially if you do not fry the onion, but simmer it, and use less cheese than indicated in the recipe. Chopped mushrooms, carrots, zucchini or other vegetables can be added to the minced chicken if desired.

Ingredients:

• minced chicken - 0.5 kg;
• onion - 1 pc.;
• dried parsley and basil - 1 tsp each;
• flour - 40 g;
• salt - 1 tsp;
• ground black pepper - to taste;
• butter - 40 g;
• tomato puree - 0.5 l;
• milk - 400 ml;
• pasta sheets - 500 g;
• olive oil - 2 tablespoons l.

Cooking method:

1. Chop the onion, fry until golden brown in olive oil.
2. Add minced meat, fry until tender. Season with salt and pepper.
3. Add tomato puree, simmer for 10 minutes, add parsley, basil.
4. Make a béchamel sauce with butter, flour, and milk. Salt and pepper the creamy mass.
5. Putting together an Italian dish: pasta sheets, béchamel, meat sauce. We alternate layers until we reach the desired height or the filling ends.
6. Fill the last top layer of lasagna with creamy sauce.
7. We bake at a temperature of 200 degrees for an hour. Sprinkle with a layer of hard cheese ten minutes before cooking.

With fish

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 160 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.

Another tasty and original way to make minced lasagna is to use fish. Both white varieties (hake, cod, perch) and red ones (pink salmon, trout, salmon) are suitable for the dish. If you have a limited budget, you can use cheaper varieties.

Ingredients:

• trout fillet - 0.5 kg;
• parmesan - 150 g;
• mozzarella - 100 g;
• dough sheets - 1 pack;
• tomato - 1 pc.;
• juice of half a lemon;
• butter - 70 g;
• flour - 2 tbsp. l;
• nutmeg - on the tip of a knife;
• milk - 0.5 l;
• salt, pepper - to taste.

Cooking method:

1. Chop the fish fillet, carefully check if there are any seeds left, salt, pepper, add the juice of half a lemon. Leave the sliced ​​fish fillets to marinate for an hour in a cool place.
2. Make a classic bechamel recipe. In melted butter in a saucepan or deep frying pan, fry the wheat flour, pour in the milk in a thin stream, stir the sauce constantly. Boil the mixture for 5 minutes, add salt, pepper, nutmeg.
3. Lubricate a ceramic, teflon or glass dish with oil. First lay out the pasta sheets, then the creamy sauce. The next layer is trout, parmesan and mozzarella. Alternate layers until you run out of fish.
4. The top layer is lasagna sheets, greased with a creamy sauce. Top with sliced ​​tomato and grated hard cheese.
5. You need to bake the dish in the oven for about half an hour.

From lavash

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 162 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.

The simplest recipe for minced lasagna is made from Armenian lavash, which is replaced with ordinary pasta sheets. This dish cannot be called a traditional Italian treat, but when there is little time or there are no special sheets at hand, such a recipe is a real find. You can use any minced meat for lasagna: from fish, meat or poultry. To speed up the cooking process as much as possible, the chefs suggest a lazy lasagna recipe.

Ingredients:

• pita bread - 1 package;
• minced meat - 0.5 kg;
• hard cheese - 200 g;
• onions - 1 pc.;
• vegetable oil - for frying;
• milk - 380 ml;
• butter - 150 g;
• flour - 3 tbsp. l .;
• sugar - 1 tsp;
• salt - 1 tsp

Cooking method:

1. Peel the onion and chop finely. Fry it in oil in a skillet.
2. Add minced meat to the onion, fry until tender. Do not forget to stir the mass so that there are no lumps. Add salt and pepper.
3. For the sauce, melt the butter in a saucepan, sauté the flour in it until golden brown.
4. Pour milk into the mixture little by little, stirring constantly with a whisk until smooth. Add salt and sugar. Continue stirring and simmer for 5 minutes.
5. Cut the lavash to the size of the mold. Grease the bottom of the dish with oil, then put a layer of pita bread. Spread some of the filling on top, pour over the sauce and sprinkle with cheese. Press the next layer of pita bread lightly and continue to lay out the layers until the filling ends.
6. Cover the top layer of pita bread with cheese.
7. Bake the dish in the oven at 200 degrees for 25 minutes. If the oven has the ability to turn off the top heating, then use this function. If your oven doesn't have this, cover the lasagna container with foil.

Video

Lasagna is an iconic example of traditional Italian pasta-loving cuisine. Therefore, do not be surprised if, when looking for lasagna dough, you find it in the pasta section.

Because lasagna is pasta in the form of wide strips, which are laid with various fillings and baked in the oven. The Italians call the finished dish lasagne al forno, which just translates as "lasagna cooked in the oven."

Today we will cook classic lasagne with béchamel sauce. The preparation will be divided into 4 independent parts:

• kneading lasagna dough
• making béchamel sauce
• making bolognese sauce (minced)
• baking lasagna

Yes, the dough can be bought at the store, the recipe can be simplified by taking, for example, not tomatoes, but only tomato paste. It will also turn out delicious, but not quite home-like.

This recipe is for those who love to cook and are thoughtful about the process.

Lasagna dough: homemade recipe

As I already said, you can buy lasagna dough in the store, but today we are considering the recipe "inside and out" in detail.

Ingredients:

• Flour - 600 gr
• Eggs - 3 pieces
• Salt - a pinch
• Water - 100 ml
• Olive oil - 3 tablespoons

Preparation:

1. Put the sifted flour into a bowl and make a depression in the middle.

2. Break eggs into this cavity and immediately add a pinch of salt.

3. And pour water into the same place.

4. Now we take a fork and begin to mix the ingredients little by little and gently.

5. After the water is absorbed into the dough, add the olive oil and continue kneading the dough with a fork.

6. Mix the ingredients until they are combined into one total mass.

If the mixture is thin, then add a little flour (50 grams) to the desired consistency. If, on the contrary, the mixture is too thick and it is impossible to stir it with a fork, then additionally dilute it with water

7. Having received a homogeneous mass, we transfer it to the table and begin to knead it with our hands.

You need to knead long enough until the dough becomes elastic, resilient and does not stop sticking to your hands.

The finished dough should "rest" for 30 minutes at room temperature. That is, it needs to be postponed and not touched for half an hour.

8. Tear off small pieces from the rested dough and roll them onto plates with a rolling pin. We try to roll the plates as thin as possible so that their thickness is no more than 2-3 millimeters.

9. Using a knife, cut out strips of a suitable size from the dough.

By size I will say this: in the form where the lasagna will be prepared, 2-3 strips should fit in a row with a wide side

10. And now there will be a little trick. We take a cutting board and cover it with cling film. We put ready-made dough plates on it and cover them with the next layer of film.

This is necessary so that the plates do not stick together.

The lasagna dough is ready and now you have three options for how to proceed with it.

1. Prepare lasagne now.
2. Freeze the dough for future use (for example, if unclaimed plates remain during cooking).
3. Dry the dough and store it in the refrigerator, not in the freezer. To dry, lay the plates on the table and let them dry at room temperature.

If you chose the third option, then before using the dough you will need to boil it in boiling water for two minutes

We finished with the dough, we proceed to the preparation of the minced meat filling.

The classic recipe for bolognese sauce with minced meat

Minced meat for lasagna is fried in combination with several products and it is called bolognese sauce. There are several options for such a sauce, depending on what kind of pasta it is being prepared for. But a classic recipe that suits all dishes looks like this.

Ingredients:

• Minced meat - 500 gr
• Onion - 1 piece
• Tomato paste - 70 gr
• Tomatoes - 3 pieces
• Salt, pepper - to taste
• Sugar - 0.5 tsp

Preparation:

1. Pour a couple of tablespoons of olive oil into a hot frying pan, wait until it warms up and put the finely chopped onion. Fry it for 3-5 minutes over medium heat (sauté) until it acquires a golden hue.

It is not necessary to take red onions, ordinary onions are also fine

2. Add the defrosted minced meat to the fried onions. It doesn't matter what kind of meat it is made from. The fatter it is, the fatter the lasagna will turn out.

3. Fry the meat until cooked. This will take about 15 minutes. Do not forget to stir periodically so as not to burn.

4. Add tomato paste to the well-done minced meat and continue frying for a couple of minutes with constant stirring, so that the meat turns red.

5. The next ingredient, which will go after the pasta, will be finely chopped tomatoes.

They can be minced or chopped with a blender, but then they will lose their integrity and you will not feel the tomato slices when you eat lasagna. I don't like that, so I recommend chopping the tomatoes finely

6. Fry the tomatoes until almost all the moisture has evaporated.

7. After that, add salt, sugar, you can still half a teaspoon of sugar. Reduce heat to low, cover and leave to simmer for 5 minutes.

In the meantime, let's move on to making the béchamel sauce.

How to make béchamel sauce at home without lumps

Another important ingredient in classic lasagne is the bechamel sauce. Its preparation is much easier than the name.

Ingredients:

• Milk - 1 liter
• Flour - 4 tablespoons
• Butter - 70 gr
• Nutmeg - 1 pinch
• Salt, pepper - to taste

Preparation:

1. Put a saucepan on medium heat and melt the butter in it.

2. When the oil starts to sizzle, add flour to the pan and fry it lightly, stirring constantly.

As a result, dense lumps with dough are obtained.

3. Now we arm ourselves with a whisk or mixer and start pouring milk into the pan with simultaneous intensive whipping.

The better the whipping goes, the higher the guarantee that there will be no lumps left.

4. After making sure that there are no lumps left, add salt, pepper and grated nutmeg. You can grind the nut yourself, or buy it already ground.

5. Mix the milk well and wait until it evaporates. At this time, you need to keep stirring the contents of the pan, because the milk will constantly tend to curl up into lumps.

We are waiting for the moment when the mixture evaporates to a consistency at which it will not drain, but "slide" from the spoon

After that, remove the pan from the heat and leave the sauce to cool and infuse.

Classic lasagna with béchamel sauce and bolognese

So, all the components are ready, let's start assembling the lasagna. But before that, we need to prepare 2 more ingredients:

• Finely chopped bell pepper - 1 pc
• Cheese, grated on a coarse grater - 200 gr

Preparation:

1. We take a regular baking sheet and cover it with foil for baking in order not to suffer sweat when the time comes to wash it. Put parchment paper on the foil and put a layer of béchamel sauce on it, the size of the future lasagna.

2. Lay out the dough sheets. In this example, pre-frozen sheets were used.

If you use a sauce that is still warm, don't be alarmed that the homemade lasagna dough begins to thaw right in front of your eyes. This is fine

3. Put the bolognese sauce and pieces of bell pepper on top of the plates.

4. Cover the top layer with béchamel sauce and repeat all layers: dough-bolognese-bell pepper. We repeat the procedure until the dough ends.

It is desirable to have at least four layers in climbing

5. When we reach the last layer of dough, grease it liberally with béchamel sauce, trying not to leave any open areas of the dough, otherwise it will dry out.

6. The final touch is the grated cheese that needs to be poured on top and which gives the lasagna the look we are all used to. Now add half of the cheese, and add the other to the finished hot dish.

7. We send the lasagna to the oven, preheated to 200 degrees for 30-40 minutes. During this time, the dough hidden in the sauces will be thoroughly soaked and baked. Don't be surprised if the lasagna spreads all over the baking sheet - it should.

8. We take the lasagna out of the oven, sprinkle it with cheese, wait for it to melt and it's ready. Can be cut into pieces and served.

Bon Appetit!

As you can see, the process of making lasagna at home, although quite long, is absolutely not complicated. So, if you are a lover of Italian cuisine, then you can safely start cooking.

Thank you for your attention.

Lasagna(ital. Lasagna) - a kind of Italian pasta, which is a layer of dough from durum wheat, which are sandwiched with various fillings and baked. Lasagna is a traditional Italian dish and there are many ways to prepare it. Today we will cook lasagna with minced meat and Bechamel sauce, and with the help of step by step recipe with photo you will make the most delicious lasagna ever.

Ingredients

• minced meat (beef + pork) 1 kg
• lasagna sheets 180-200 g
• tomatoes 500 g
• carrot 150 g
• onion 200 g
• cheese 300 g
• parmesan cheese 50 g
• garlic 3-4 cloves
• vegetable oil
• salt

Bechamel sauce

• milk 1 liter
• butter 100 g
• flour 100 g
• nutmeg 1 tsp

Preparation

Peel the onion and chop finely.

Peel the cloves of garlic and press through a garlic press or finely chop.

Wash carrots, peel and rub on a coarse grater.

My tomatoes, peel them off and grind them in a blender or grate them.

Heat some vegetable oil in a large skillet and lightly fry the onion and garlic in it.

Add carrots to the onion and fry them for a few more minutes.

Put the minced meat in the pan, salt, add spices to taste and continue to simmer for 15-20 minutes.

Add the tomatoes to the minced meat, mix well and let it simmer for another 5 minutes, then remove the pan from the heat.

Making Bechamel sauce

We put a small saucepan (it is better to use a dish with a thick bottom to avoid burning the sauce) on the fire, melt the butter in it. Add flour to the butter and mix very thoroughly.

Lightly fry the resulting mass.

Pour milk in a thin stream, stirring all the time. It is necessary to mix the sauce very well so that there are no lumps left. Continuing to stir, bring to a boil and leave to heat until the sauce thickens. Salt, add nutmeg, mix well again and remove from heat.

Grate the cheese on a coarse grater, and the parmesan on a fine grater.

For cooking lasagna, I use ready-made lasagna sheets... Before cooking, carefully read on the packaging how the manufacturer recommends using the sheets (you need to boil them first or not), I take dry sheets without boiling them.

Put the sheets of lasagna into a baking dish (I have it measuring 22x30 cm).

Put half of the minced meat on top.

Spread 1/3 of the Bechamel sauce evenly.

Sprinkle with half of the grated cheese. Put the lasagna sheets on top of the cheese again. Spread out the remaining minced meat, cover with half of the remaining Bechamel sauce.

Sprinkle with the remaining half of the grated cheese, and put the lasagna sheets on top again.

Cover the leaves with the remaining Bechamel sauce. We put the form in an oven preheated to 180 ° C for 40-45 minutes.

After the specified time has elapsed, take the lasagna out of the oven and sprinkle with grated Parmesan and put in the oven for another 5-10 minutes.

Lasagna is ready... Bon Appetit!

Do you know how to create a piece of Italy right at home? Make minced lasagna! Our step-by-step guide will help you realize your plans, and a video master class by a world-renowned chef will allow you to cook a dish according to the recipe of Italian masters. In the meantime, there is no need to worry about it. ”

Lasagna is an inimitable "classic" of Italian cuisine, which has more than a hundred recipes and is created from an unimaginable range of products and seasonings. At the same time, lasagna (layered pie) requires the ability to properly prepare the dough and successfully select meat and vegetable fillings, which is considered the pinnacle of culinary excellence. How to make minced lasagna at home?

The seeming cumbersomeness of the recipe should not scare you - this dish is perfectly prepared in your home kitchen. A couple of experiments with ingredients - and you will be proud to treat your friends to real Italian puff pastry with juicy meat filling and cream cheese crust! We will tell you how to prepare lasagna with minced meat.

Experienced chefs say that puff pastry perfectly replaces Armenian lavash, and vegetable filling is perfect instead of meat. Lasagna gives a wide scope for culinary improvisation, but without fail, the sheets of dough must be smeared with sauce, and the top of the pie is certainly filled with cheese.

Ingredients

To prepare the dish, you will need lasagna sheets, a kilogram of minced meat, 0.5 kg of tomatoes, 150-200 g of carrots, onions and garlic, 200-300 g of hard cheese, a liter of milk, butter, flour, seasonings - basil, oregano, pepper, salt.

Dough preparation

If you are unable to get ready-made dried lasagna dough sheets, knead it yourself. You will need flour (0.5 kg), chicken eggs (2 pcs.), Olive oil (30 mg), turmeric and salt.

Add spices (salt and turmeric) to the sifted flour to taste, beat in the eggs and pour in the oil. Knead the dough until a homogeneous, dense and elastic mass is obtained. After dividing it into several parts, carefully roll it into thin rectangular sheets and dry slightly. After that, you need to lower each dough sheet in slightly salted boiling water for 2-4 minutes, put on a baking sheet and grease with sauce. The dough is ready!

Bechamel sauce

It is believed that starting lasagna is best with a sauce. The Bechamel sauce recipe is simple. It is necessary to melt butter in a frying pan, then add flour there and fry everything over medium heat for two minutes. Quickly pour milk into the resulting mass and, without ceasing to stir the sauce, bring it to full homogeneity. Boil the sauce for another 5-7 minutes. Add pepper and salt to taste.

Ground meat

1. Chop the onion finely, grate the carrots, chop the garlic, fry the mixture in a pan in vegetable oil.
2. Chop the tomatoes in a blender (sometimes tomato paste is used instead).
3. Add minced meat, chopped tomatoes, salt, pepper, oregano, basil to taste and simmer everything for at least 20 minutes over low heat.

Cooking lasagna

1. First of all, brush the bottom of the baking sheet with the béchamel sauce so that the bottom layer of the lasagna doesn't weld to it.
2. Then lay out the sheets of dough and grease them liberally with a fresh portion of the sauce.
3. Put half of the minced meat on the sheets, pour the sauce over it and then sprinkle everything with grated cheese.
4. Cover the contents with the next layer of dough sheets.
5. Top with the other half of the minced meat, pour over the sauce and sprinkle with another layer of cheese.
6. Cover the mixture with a third layer of dough sheets, brush with the remaining sauce and cover with cheese.

The number of cake layers depends on the number of ingredients and the height of the baking dish.

Baking lasagna

Place the baking sheet with lasagna in an oven preheated to 180-200 degrees and bake the dish for 30-45 minutes.

If you are preparing an "Italian pie" with minced meat in a slow cooker, then it is better to do it in a cut baking sleeve - so it will be convenient to take it out of the bowl later. Sheets of dough for lasagna must be broken off to the size of a multicooker bowl. The number of layers is at your discretion. Cook for two hours on "Braze" mode or one hour on "Bake" mode. After cooking, allow the finished dish to cool slightly so that the lasagne will more easily come off the film.

The finished lasagne must be cut into portions, put on a dish and served with vegetables and herbs.

A little about climbing

• Nobody has yet been able to count the number of lasagna recipes - it is endless, and you yourself can add those ingredients and seasonings that you like best to the filling.
• Lasagna sauce can also be anything - bechamel, which is considered "classic" for this dish, is successfully replaced with other sauces, broths and even ketchup. The main thing is that you like it!
• Filling - for every "taste and color": minced meat (a mixture of pork and beef or chicken), vegetables, mushrooms and seafood. There is a vegetarian and even sweet lasagna with vegetables, fruits and berries.
• Most housewives prefer to buy ready-made lasagna sheets - this is almost an Italian pasta based on durum wheat. But a real culinary specialist does not stoop to semi-finished products and prepares his own dough based on premium wheat flour.
• If the sheets of dough for lasagna are bought in a store, study the packaging method for their preparation (some varieties require boiling in boiling water, others simply soak).
• Dough sheets are laid crosswise on a baking sheet - each next layer should be laid out perpendicular to the bottom layer. This "bandaging" will make the construction of the cake more durable. In finished lasagne, the pasta should crunch slightly, but remain pliable.
• The best baking dish is a square baking sheet or deep glass pan that has a non-stick coating. Thin-walled metal and aluminum baking trays and pans are not suitable - they bake the dish unevenly, or burn the bottom layer of the lasagna.
• If possible, choose classic Italian cheeses - parmesan or mozzarella. The ideal option is a mixture of these varieties, although domestic cheeses will not spoil the dish either. Whether to sprinkle each layer of the pie with cheese or just sprinkle on top - decide for yourself.
• A glass of dry white wine goes well with lasagna.

Having cooked lasagna with minced meat at least once correctly, you will certainly love this dish. That is why we offer you to cook it together with the main character of the video - world chef Ilya Lazerson.